5 ARISI PONGAL

INGREDIENTS

2 tbsp raw rice | 2 tbsp puzhungal rice | 2 tbsp basmati rice | 3 tbsp poha | 2 tbsp sago

| 2 tbsp split yellow moong dal | 1/3 cup kalkandu/sugar candy | 2 tbsp sugar | 1/2 cup milk boiled | 2 cups water | 2 tbsp ghee

| a pinch salt | 2 cloves | a pinch cardamom | 1 tbsp raisins | 1 tbsp cashew nuts broken

METHOD

Measure and keep all your rice ready.

Now mix basmati rice, raw rice and idli rice together and dry roast it for till slightly golden.

Cool down and transfer to a mixer. Just pulse it a few times to get it broken, set aside.

Dry roast sago for a few mins, don’t let it change its colour. Cool down and transfer to mixer. Just pulse it a few times to get it broken, set aside.

Dry roast poha for a few mins until a nice aroma comes, cool down and transfer to a mixer. Just pulse it a few times to get it broken, set aside.

Dry roast moong dal till slightly golden, set aside.

Collect all ingredients in a mixing bowl along with moong dal. Rinse it well.

Then transfer it to a pressure cooker. Pressure cook with enough water for at least 3-4 whistles in low medium flame.Once pressure releases, mash it well with a

laddle.

Now switch on and add sugar candy along with sugar.

Mix well, it melts easily so just keep mixing. The mixture will loosen, then add milk and let it boil for 5-10mins on low flame. If it gets too thick add little water. Add a tiny pinch of salt.

In a pan add 1 tbsp ghee, fry cashews first when it starts to turn golden add raisins and cloves. Fry till raisins bubble up well.

Now add ghee drained from frying the cashews, along with cloves and cardamom powder.

Mix well till it gets a glaze finish, simmer for 2mins till ghee is absorbed.

Then add fried cashews and raisins. Mix well and switch off.

Serve hot with a generous drizzle of ghee